First sauteed up some onions and set them aside.
Trimmed out a couple of Porterhouse steaks that were on sale at East Gloucester Stop and Shop.
Liberal SPG (salt/pepper/garlic) seasoning and whipped up some garlic butter for the buns and sriracha mayo for the topping.
Grill to 120 degrees internal for edge to edge rare steak.
When steaks are close to being done toast the brioche rolls with garlic butter.
Slice the steak thin and layer on the toasted bun.
Add a dollop of sriracha mayo and the sauteed onions.
Amazeballs!
Northeast BBQ 
Reblogged this on Good Morning Gloucester.
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